Qantas launch their new spring menu for their lounge and flight

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But a new menu launched by Qantas to coincide with spring may change that perception, with a complete overhaul to some of their in-flight and lounge dining options unveiled at Sydney International Airport.

To launch the new First and Business Class Lounge and In-flight spring menu, Rockpool Chef Alex Woolley showed off a string of new dishes designed specifically for the warmer months — and if you’re into green, you’ll want to give these new dishes a whirl.

Taking advantage of fresh and local produce, the ultra-fresh inspiration played on recipes that featured asparagus, peas, snap peas and beans.

Chicken and leek tartine with asparagus and watercress sauce now appears on the spring menu.

Chicken and leek tartine with asparagus and watercress sauce now appears on the spring menu.Source:Supplied

Roasted field mushrooms with green lentils, shallots and sugar snap peas is another new addition.

Roasted field mushrooms with green lentils, shallots and sugar snap peas is another new addition.Source:Supplied

The Humpty Doo barramundi is a favourite item that’s stuck around for the spring menu.

The Humpty Doo barramundi is a favourite item that’s stuck around for the spring menu.Source:Supplied

While the most ordered menu items featured in the First Class lounge are the Salt and Pepper Squid (customers eat more than 100,000 serves it every year), the Club Sandwich and Pavlova, Chef Woolley expects their new mango inspired dessert to take a new crown.

White miso ramen with roast pork, bean sprouts and mustard pickles.

White miso ramen with roast pork, bean sprouts and mustard pickles.Source:Supplied

Having featured on the menu two years ago, he said the demand was high then — and expects customers to be ordering the brightly coloured dish even more this season.

“People are looking for light, heading towards healthy, making fresh our focus,” he explained.

“No one wants a heavy experience before getting on a long flight. So all of our items we like to keep light, and that has only increased as you go in to spring.

The pineapple and mango salad with coconut, ginger and camomile sorbet has made a comeback after being off the menu for two years.

The pineapple and mango salad with coconut, ginger and camomile sorbet has made a comeback after being off the menu for two years.Source:Supplied

“There’s always a variation of people wanting things to come back on the menu. This mango dish we had two years ago and customers really wanted to see it come back.

“It’s a cracking spring dish with mango and pineapple … waiters are happy to serve it and customers are happy to see this dish make a return.”

But there is one dish Chef Woolley says they will not be taking from the lounges and into the sky.

“We are focused on what will eat well and fly well while maintaining integrity,” he said.

The Qantas pavlova is a favourite on the menu, and stays on board year round.

The Qantas pavlova is a favourite on the menu, and stays on board year round.Source:Supplied

The chocolate and hazelnut cake with mascarpone and caramel bananas is also very popular.

The chocolate and hazelnut cake with mascarpone and caramel bananas is also very popular.Source:Supplied

THE DISH QANTAS WILL NEVER SERVE

“So we would never try and do a crispy tempura in an aircraft because you will never be able to replicate that, so we stay away from things you will have bad quality in the sky.

“We spend a lot of time developing items we would love to eat or our customers would love to eat and decide if the item is acceptable for the flight or if people will be disappointed.

If you're a fan of tempura, don't expect to see it on a Qantas in-flight menu.

If you're a fan of tempura, don't expect to see it on a Qantas in-flight menu.Source:istock

“But the rule is, anything crispy really is a challenge in the air, so we won’t do it. Some things just need to be left on the ground.”

In the air, the spring menu has also taken quite a turn off the back of the cooler winter months. In first class, guests will see a return to an old favourite not seen in more than 10 years — the snapper in garam masala.

Also set to excite the tastebuds in first class include an Affogato dessert, a tea smoked Bundarra pork with black vinegar sauce, seasonal greens and jasmine rice.

In business, guests will be treated to a chicken schnitzel and Swiss cheese toasted sandwich, or for the sweet tooth — a chocolate bread and butter pudding with mascarpone.

“Because it is spring, we have a strong focus on our entrees and that they feel light,” he explained. “But we also have items that are comfort food, like the steak sandwich and our soups are always very popular.”

The snapper in garam masala, which will be served in-flight for first class passengers, is making a return to Qantas after more than 10 years off the menu.

The snapper in garam masala, which will be served in-flight for first class passengers, is making a return to Qantas after more than 10 years off the menu.Source:Supplied

In economy, passengers will also be treated to a new menu change (which happens twice a year) including a fresh salad of roast chicken with tahini, kale, spiced cauliflower and cranberries, a lamb shepherd’s pie with parmesan crumb and green beans or the choice of steamed fish with black pepper sauce and shiitake mushrooms, jasmine rice and choy sum.

Premium economy guests will have a slightly different option, including main dishes consisting of a smoked salmon salad with edamame beans, zucchini and black bean noodles,

Roast duck with ginger soy sauce, choy sum and jasmine rice or a lamb shank with spiced tomato and eggplant sauce, pearl couscous and pine nuts. The desert is worth making room for, with guests treated to a caramelised banana and butterscotch cake after mains.